Have wanted this sort of perfect soft roll recipe for a very long time and was thrilled to find it in my email this morning. My question: I have both the potato flour and the Baker's Special dry milk powder; but both are at least 5 years old. They have been stored in an airtight glass jar. Are they still OK or do I finally need to order some more? Or should I try them and see what happens and then order more to replace that which I have? If both of these ingredients are still free flowing, then yes, use them. Frank @ KAF.

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